Power Macro Bowl With Sweet Potato Fries & Creamy Cashew Dressing
20m prep 35m cook 55m ready
A hearty bowl with sweet potato fries, black beans, quinoa, and creamy cashew dressing. It's filling and provides a powerful energy boost.
Ingredients
- 2 sweet potatoes peeled
- 29.6 ml avocado oil
- 2.46 ml sea salt
- 2.46 ml freshly ground black pepper
- 473 ml cooked black beans
- 473 ml cooked quinoa
- 473 ml chard roughly chopped
- 118 ml fresh cilantro chopped
- 59.1 ml red onion diced
- 1 medium avocado sliced
- 118 ml Creamy Cashew Dressing
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 395 mg
- Iron: 19.5 mg
- Magnesium: 748 mg
- Phosphorus: 1606 mg
- Potassium: 4835 mg
- Zinc: 13.5 mg
Let's Cook
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Step 1.
Preheat the oven to 450°F. Peel the sweet potatoes and cut them into 4-inch-long sticks. In a large bowl, toss the sweet potato sticks with 2 tablespoons avocado oil, ½ teaspoon sea salt, and ½ teaspoon black pepper until evenly coated.
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Step 2.
Arrange the seasoned sweet potato sticks in a single layer on a baking sheet. Bake for 15 minutes, then flip each stick with a spatula. Continue baking for another 20 minutes, until the fries are lightly browned and crisp on the outside but not overcooked. Remove from the oven and set aside.
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Step 3.
While the fries bake, prepare the remaining ingredients: have the cooked black beans, cooked quinoa, chopped chard, chopped cilantro, diced red onion, sliced avocado, and Creamy Cashew Dressing ready.
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Step 4.
To assemble each bowl, divide half of the black beans, quinoa, chard, cilantro, red onion, avocado slices, and sweet potato fries between two bowls. Drizzle each bowl with the Creamy Cashew Dressing and serve.
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